Braised Firm Tofu with Preserved Szechuan Vegetable and Shiitake Mushrooms 榨菜冬菇炆硬豆腐

A savory and comforting vegetarian dish featuring firm tofu braised with earthy shiitake mushrooms and the unique salty, umami flavor of preserved Szechuan vegetable (zha cai).

Nutrition (per serving)

Ingredients

• 500g firm tofu, cut into 2cm cubes
• 6 dried shiitake mushrooms, rehydrated and sliced
• 100g preserved Szechuan vegetable (zha cai), rinsed and finely diced
• 3 cloves garlic, minced
• 2 slices ginger, finely minced
• 1 stalk spring onion, chopped for garnish
• 2 tbsp vegetable oil
• 150ml water or mushroom soaking liquid
• 2 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 1/4 tsp white pepper
• 1 tsp cornstarch mixed with 2 tbsp water (for slurry)
• 1/2 tsp sesame oil (optional, for finish)

Steps

1. Heat vegetable oil in a wok or large pan over medium-high heat. Pan-fry tofu cubes until golden brown on all sides. Remove and set aside.
2. Add minced garlic and ginger to the same wok, stir-fry until fragrant (about 30 seconds).
3. Add diced preserved Szechuan vegetable and sliced shiitake mushrooms, stir-fry for 2-3 minutes.
4. Return the fried tofu to the wok. Add water/mushroom soaking liquid, light soy sauce, dark soy sauce, sugar, and white pepper. Bring to a simmer.
5. Cover and braise for 10 minutes, allowing flavors to meld.
6. Stir in the cornstarch slurry to thicken the sauce to your desired consistency.
7. Drizzle with sesame oil (if using) and garnish with chopped spring onion before serving.

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